SCHOOLS

Johnson and Wales University8 Abbott Park PlaceProvidence, RI 02903(800) DIAL-JWU (342-5598)Web site: http://www.jwu.eduThis university teaches many disciplines but is especially well known for multiple programs in the fields of hospitality and the culinary arts.

BOOKS

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking, Volume One. New York, NY: Knopf, 2001.Julia Child is known throughout the world as an expert on anything kitchen related, and in this book she discusses the basics and finer points of cooking French cuisine.

Claiborne, Craig. The New York Times Cookbook. New York, NY: Random House, 2002 ed.A comprehensive cookbook used by chefs, containing more than 1,000 recipes, including ethnic and regional cuisine.

The Culinary Institute of America. The Professional Chef, 8th edition. Hoboken, NJ: John Wiley and Sons, 2006.This is one of the standard reference volumes for anyone seriously considering a career as a chef. In addition to recipes, The Professional Chef includes information on nutrition, food safety, and kitchen utensils.

Dornenburg, Andrew, and Karen Page. Becoming a Chef. Hoboken, NJ: John Wiley and Sons, 2003.An excellent career guide for aspiring chefs with great advice from more than fifty of America's leading kitchen wizards.

Rombauer, Irma S., et al. The New Joy of Cooking, 75th Anniversary Edition. New York, NY: Scribner, 2006.One of the best-known cookbooks ever published, it began as a collection of recipes from friends and relatives. This new edition contains the original recipes plus new recipes that involve grains and soybeans for alternative diets.

PERIODICALS

Cook's IllustratedBoston Common Press17 Station StreetBrookline, MA 02445A print and online magazine for the at-home cook. A great tool for chefs who strive for a personal touch.

GourmetCondé Nast Publications4 Times SquareNew York, NY 10036Web site: http://www.condenet.com/mags/gmetA print and online magazine that combines travel and a love of food to examine great food across the globe.